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    Home » Recipes » At Home with Rebecka

    Malted Milk Chocolate Cupcakes

    July 22, 2013 by athomewithrebecka 4 Comments

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    IMG_8653_edited-1

    I can't believe I'm just now getting around to posting the recipe for these delicious little cupcakes.  I made them for Mother's Day, which seems like an ion ago.  Life has really taken a few crazy turns since then, leaving me very little time for blog posts, food photography and such.

    Maybe someday, I will take the time to relay a few of the details but for now...I'll share a chocolate moment, Malted Milk Chocolate Cupcakes.  Times like these, demand many chocolate moments!!

    The picture above, is my cupcake with the first batch of frosting. Sadly, I ran out of butter and decided to use some lard instead... what the heck was I thinking? I scrapped it off and made a new batch after a short trip to the market. The new batch was born, much lighter in color and a lot more tasty.  I hope you enjoy the rich flavors of powdered malt in your chocolate as much as I do!

    Note to self: don't use lard in frosting, it tastes nasty!

    Malted Milk Chocolate Cupcakes

    athomewithrebecka
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    Print Recipe

    Ingredients
      

    • Preheat oven 350 degrees line cupcake tins with cupcake foils or papers
    • 2 cups all purpose flour
    • 2 cups sugar
    • 2 teaspoon baking powder
    • 1 teaspoon salt
    • 1 cup malted milk powder
    • 6 ounces semi sweet chocolate
    • ½ cup butter
    • ¼ cup vegetable oil
    • 1 ¾ cups whole milk room temperature
    • 3 large eggs
    • 2 teaspoons vanilla extract
    • FROSTING
    • 12 ounces milk chocolate
    • 1 cup malted milk powder
    • 1 cup heavy cream
    • ¼ cup cream cheese room temperature cut in 1 teaspoon chunks
    • 1 cup confectioners sugar
    • 1 stick ½ cup butter, room temperature

    Instructions
     

    • In a large mixing bowl, combine flour, sugar, baking powder, salt and malted milk powder, whisk to combine.
    • Microwave, chocolate and butter in a glass bowl for 30 seconds on 50% power setting, stir after each interval until mixture is completely melted
    • Add chocolate mixture and milk and eggs to the dry ingredients, blend on slow speed until mixture is combined, occasionally scrapping down sides of the bowl
    • Add vanilla and continue mixing on medium speed until mixture is blended and smooth, about 3 minutes
    • Fill prepared cupcake foils with batter, leaving ¼ inch head space, use a measuring cup or ice cream scoop to divide batter evenly
    • Bake at 350 degrees for 15-20 minutes, or until the top springs back when gently pressed or a toothpick inserted in the middle comes out clean, do not over bake.
    • Transfer cupcakes to a wire rack and cool before frosting

    To make the frosting

    • Add chocolate to the bowl of stand mixer
    • Combine malted milk powder and cream in a saucepan, cook over medium heat stirring constantly, bring mixture to a simmer, do not boil
    • Pour hot mixture over chocolate, cover bowl with foil or plastic and set aside for 3-5 minutes, remove cover and whisk mixture until smooth.
    • Place bowl back on stand mixer, using whisk attachment
    • Add confectioners sugar, and blend until combined
    • Alternate: adding chunks of cream cheese and butter, 1 teaspoon at a time, until all butter and cheese are incorporated, more confectioner sugar may be added to adjust for thickness, frosting can also be chilled if necessary.
    • Fill large pasty bag with a fitted decorative tip, pipe frosting over cupcakes, garnish with malted milk balls if desired.

    Notes

    Adapted from Recipe loosely adapted from Southern Foods
    Tried this recipe?Mention @athomewithrebecka or tag #athomewithrebecka!

     

    IMG_8659

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    1. K.J. Scrim

      July 25, 2013 at 7:54 pm

      Now THAT looks delicious....I wonder if mine will look as good as your's! I'll let you know.

      Reply
      • athomewithrebecka

        July 29, 2013 at 11:24 am

        You're the sweetest KJ! Thanks my friend!

        Reply
    2. kitchen flavours

      July 22, 2013 at 8:56 pm

      Hi Rebecka,
      Beautiful cupcakes! Interesting ingredient with the malted milk powder!
      Have not seen you for quite a while!
      No, I would not use lard for the frosting! Haha!
      Hope you have a lovely week!

      Reply
      • athomewithrebecka

        July 23, 2013 at 10:02 am

        Haha! I really was not thinking when I used the lard...horrible. I'm hoping to get back to my blog posts, I've really missed it. It's been a crazy summer with plans to move out of town then many delays, coupled with a lot of family drama. I hope you are well my friend! Thanks for checking in with me!!

        Reply

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    Rebecka Evans HeadShot Knives

    Home with Rebecka.

    Since 2010, this blog has been my cozy corner of the internet. I'm Rebecka, a wife, mother, grandmother, and an award-winning competitive cook.

    Together with my husband, Blake, I'm on a culinary journey of comfort and style here in Denver, Colorado. Our family is a blend of five grown children and eight beautiful grandchildren.

    The joy of creating recipes, competing in cooking challenges, and mastering the art of food photography and styling has always been a labor of love.

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